RECIPE OVERVIEW

Ingredients

Method

Firstly, lay the parchemin paper over a flat and cold surface, in a cool area. Keep aside until needed. Prepare the tempered chocolate.

With a dessertspoon, drop small spoonfuls of chocolate on the parchemin paper, using the back of the spoon to flatten and even the circles. Work 6 or 10 mendiants at a time, then decorating them, before making three new circles.

When a batch is complete, leave the parchemin paper sheet to cool until the chocolate hardens. Wait until the chocolate is completely set before lifting the mendiants cautiously from the sheet.